b'Lamb Kleftiko Serves 8 Greek in origin this is a great recipe for Leg of lamb (~2 -2.5kg) those slow winter days.The combination of the flavours are wonderful and rich.And 1.5kg waxy potatoes, peeledeverything goes in one pot and then in the and cut into wedges oven for a slow cook.And the leftovers are great in warm flat bread with lettuce, 1 bulb garlic, halvedtomatoes, and so on.horizontallyPlace the potatoes, tomatoes and capsicum 1 large capsicum, cut intoin a large oven-proof deep dish (ideally with a slices lid) and season with salt and pepper. Place the 4 large tomatoes, cut in thicklamb on top and pour over the lemon juice and olive oil. Add the garlic halves, and sprinkle with slices oregano.1tsp saltPour the water in the dish. If you are using foil to 15 big turns of a pepper mill seal the dish, use 200ml. If the dish has a tight sealing lid, use 100-150ml. 2 tsp dried oregano Cover the dish using a tight sealing lid, or foil, Juice of 1 lemon carefully sealing the edges to retain the moisture. 60ml extra virgin olive oil Cook in the oven for 2to 2hours until the 200ml water meat is falling off the bone. Check the water halfway through adding a little more if needed to 100g feta cheese keep the vegetables moist. Remove the lid, (or foil) and add the feta, then return to the oven uncovered for another 10 minutes. Check the consistency of the juices in the bottom of the pan and if too dry add a little more water. If there is too much water, remove the lamb and vegetables, cover with foil to keep warm and reduce the liquid on the hob.Serve the lamb sliced or in chunks with the vegetables and juices. 59'